Melt Butter and unsweetened chocolate in large saucepan. Stirring until smooth. Remove from heat. Whisk eggs, sugar and liqueur. Stir in flour, salt and semisweet chocolate. Pour over crust.

Bake until wooden pick inserted in center comes out with moist crumbs, 60 to 65 minutes. Cool on rack. Refrigerate until firm. Remove from pan; cut into wedges. Brownies will be thick and fudgy, not like cake.

For Ganache, heat whipping cream in medium saucepan until hot. Add chocolate and stir until completely blended. Pour Ganache over top and sides of each wedge, covering completely. Refrigerate until set. Decorate with macadamia nuts and caramel drizzle, if desired.